California Chicken Burger

Wine Varietal: White Zinfandel

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Ingredients:

For the Avocado Dressing
2 large ripe Haas Avocado
2 TSP Light Sour Cream
2 TSP Mayonnaise
½ tsp. celery salt
# Fresh ground pepper
# 2 TSP Chopped Cilantro
# The juice of 1 lime

12 slices of Garlic San Luis Sourdough Bread
8 slices of Havarti or Pepper Jack Cheese
2 large tomato sliced
2 cups of baby spinach

3lbs fresh ground chicken
* Seasoned with
5 TSP crispy bacon or real bacon bits
A few twists of fresh ground pepper
Pinch of salt
1 tsp chopped shallot
½ TSP minced garlic

Instructions:

First make sauce so that the flavors can melt together. Simply combine all ingredients and mix well until smooth. Toast or grill bread. Then, season chicken and mix well. Score into 6 sections and form into the shape of the bread. Pat well, and pat dry with a paper towel. Cook to medium well. Meanwhile, lay out remaining sandwich components to make an assembly line of sorts. Spread each side of toast with about 1-2 TSP of dressing. Add in layers, spinach, cheese and tomato. Season tomato with pinch of sea salt and pepper. Turn chicken and cook about 5-7 more minutes depending on thickness. Place on bread and serve with a local spinach salad.